Savory spices curry and ginger combine with yogurt for a unique dressing in this salad inspired by Indian cuisine. Fresh mint leaves add a rich herbal flavor and toasted coconut adds a hint of sweetness. Toss with grilled chicken to turn the salad into a meal.
Curried Yogurt Dressing
- 1/3 Cup low-fat or fat free plain yogurt
- 2 Tablespoons milk
- 1 Tbsp. honey
- 1 Tbsp. lime juice
- 1/2 Tsp. curry powder
- 1/2 Tsp. ground ginger
- 1/4 Tsp. salt
- 6 Cups mixed greens (about 6 ounces)
- 3/4 Cup mint leaves
- 1 Package (16 ounces) Driscoll's Strawberries, hulled and halved or quartered, depending on size
- 1/3 Cup toasted unsweetened coconut
Whisk together yogurt, milk, honey, lime juice, curry powder, ginger and salt until evenly blended.
To bowl with dressing, add mixed greens, mint, strawberries and toasted coconut and toss until evenly coated. Serve immediately.